Wild blueberries. Just saying the words and we’re already drooling. This small fruit reminds us of summer afternoons, seating among the bushes, picking the wild berries in the French montains. It reminds us of the smell of the pie being cooked. It reminds us of the meal we shared at night with the family in the wood cabin. Wild blueberries are printed in our childhood memories. So meeting Monique (Bleuts NB Blueberries) to pick some in Bruno Savoie’s bleuetière in Brantville NB was just a golden moment. Especially as we had the chance to cook them after in the Carrefour Beausoleil kitchen in Miramichi in the company of two passionate chefs Pat and Dawn. Together, we made a wild blueberries and white chocolate muffins recipe. So moist, yum!

White chocolate and wild blueberries muffins {gluten-free}

Ingredients (6 muffins):

3 medium eggs

40 grams coconut flour

40 grams rice flour

2 grams gluten-free baking powder

110 grams sugar

90 grams grapeseeds oil

30 grams almond butter

1 pinch of salt

2 drops vanilla extract

125 grams wild blueberries

125 grams white chocolate

Directions:

Preheat the oven to 350°F.

Cut the white chocolate into chunks.

In a bowl, mix the coconut flour, rice flour, baking powder and salt.

In another bowl, beat the eggs and sugar until it whitens. Add the grapeseeds oil, almond butter and vanilla extract and mix. Add the flour and mix. Add the white chocolate chunks and wild blueberries and mix gently with a spatula.